Cranberry Relish Recipe

This cranberry relish made with fresh cranberries is the perfect combination of sweet and tart flavors.

By Carole HowellNovember/December 2016

Yield: 3 pints

This relish goes great on leftovers once the holidays are done!Photo by Fotolia/Yulia Furman

Cranberry Conserve

Thanks to the northern U.S. and parts of Canada — the primary growing areas for commercial cranberries — many of us have easy access to fresh, tart cranberries for making cranberry sauce, which happens to pair perfectly with turkey and dressing.

I found this recipe at a little mountain retreat, where they served it alongside both turkey and pork. It has become a favorite on our holiday table, and one recipe makes enough to share at multiple holiday potlucks. If you have any leftover, add a generous dollop to cooked apples or sweet potatoes.

Instructions:

1. Tie cinnamon sticks and cloves into bundle using cheesecloth.

2. Combine reserved pineapple juice with orange juice concentrate and enough water to make 2 cups. Pour into large pot over medium heat. Add sugar and spice bundle, and bring mixture to boiling. Reduce heat, and simmer for 10 minutes, stirring often, until sugar is dissolved.

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